Excerpt from The Windham Register, 1904 The lots extended on the road two miles, being but ten rods wide on the road, as they were termed Indians lots being laid out as home lots in as defensible a manner as conveniently may be. All the land in the township outside of the sixty-three home lots was owned in common by the owners of these lots. On July 4, 1735 the grantees. At a meeting held in Marblehead, voted to add to each lot a strip on the east side of the road which should be identical in size and shape with the original lot. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The established reference work Guide to Reprints has been radically reworked for this edition. Bibliographical data was substantially increased where information was obtainable. In addition, the user-friendliness of Guide to Reprints was raised to the high level of other K.G. Saur directories through author-title cross-references, a subject volume, a person index and a publisher index. In this edition, the directory lists more than 60,000 titles from more than 350 publishers.

"A dazzling debut, establishing Namwali Serpell as a writer on the world stage."--Salman Rushdie, The New York Times Book Review Longlisted for the Center for Fiction First Novel Prize - "Clear-eyed, energetic and richly entertaining."--The Washington Post NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review - Time - Tordotcom - Kirkus Reviews - BookPage 1904. On the banks of the Zambezi River, a few miles from the majestic Victoria Falls, there is a colonial settlement called The Old Drift. In a smoky room at the hotel across the river, an Old Drifter named Percy M. Clark, foggy with fever, makes a mistake that entangles the fates of an Italian hotelier and an African busboy. This sets off a cycle of unwitting retribution between three Zambian families (black, white, brown) as they collide and converge over the course of the century, into the present and beyond. As the generations pass, their lives--their triumphs, errors, losses and hopes--emerge through a panorama of history, fairytale, romance and science fiction. From a woman covered with hair and another plagued with endless tears, to forbidden love affairs and fiery political ones, to homegrown technological marvels like Afronauts, microdrones and viral vaccines, this gripping, unforgettable novel is a testament to our yearning to create and cross borders, and a meditation on the slow, grand passage of time. Praise for The Old Drift "An intimate, brainy, gleaming epic . . . This is a dazzling book, as ambitious as any first novel published this decade."--Dwight Garner, The New York Times "A founding epic in the vein of Virgil's Aeneid . . . though in its sprawling size, its flavor of picaresque comedy and its fusion of family lore with national politics it more resembles Salman Rushdie's Midnight's Children."--The Wall Street Journal "A story that intertwines strangers into families, which we'll follow for a century, magic into everyday moments, and the story of a nation, Zambia."--NPR

Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie’s invitation to share in the pleasures of Indian cookery is irresistible. In Hindustani a good cook is one that ‘has special taste in their hands’, and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus. Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris. There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay—or sweet things—hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks. Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery. Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie’s book will be a revelation to all those who enjoy Indian cookery.